here's how i tackled this recipe: i made the blueberry syrup first and then while it was cooling, i prepped the batter and baked the cupcakes. that way, by the time i was ready to whip together the frosting, the syrup was cool and ready for me. to frost, i used a large plain tip.

vanilla bean cupcakes

it didn't occur to me until after the cupcakes were in the oven, but i totally changed around the recipe to the way i feel most comfortable baking. all ingredients and proportions stayed the same, but i had mixed up the order. for instance, the original recipe asks you to combine the milk and vanillas, and to whisk together the dry ingredients, once the butter, sugar and eggs have already been beaten. i need to have my mise en place together, so that by the time the eggs have been mixed in, everything else is ready to go.

don't throw out the vanilla bean: bury it in your sugar for a few days, steep it in vodka for a couple months or simmer it with milk for rice pudding.

stir vanilla extract and seeds from the vanilla bean into milk; mix to combine. set aside.

in bowl, whisk together flour, baking powder and salt.

in bowl of electric mixer, beat butter 1 minute. with mixer running on medium speed, add sugar and beat 3 minutes, or until light and fluffy. add eggs one at a time, beating between each until well combined. (i used this method.)

add one-third dry ingredients to butter mixture; using spatula, fold in slightly. beat with mixer 20 seconds, or until just combined. add half milk mixture, stir slightly and beat 10 seconds, or until just combined. repeat twice, finishing with the dry ingredients.

fill wells 2/3 to 3/4 of the way full, smoothing up the tops. bake 22 to 25 minutes, or until toothpick inserted in center of cupcakes comes out clean, rotating racks after about 12-14 minutes.

after looking for a recipe for blueberry buttercream to no satisfaction, i realized that the frosting recipe accompanying cupcake blog's vanilla bean cupcakes would be perfect to play with. hers was a grape cream cheese frosting, but i had had my heart set on blueberry for too long (a whole day!) to deviate. plus - it's blueberry season (which makes it all the weirder that i used frozen blueberries. but for some reason, it just made sense). and now that i've tasted the fresh ones that i bought, i'm glad i went with frozen this time around. the frosting is bright purple, with just a hint of berry flavor.

8 ounces frozen blueberries

2 tablespoons granulated sugar

1 stick (1/2 cup butter), at room temperature

1 package (8 ounces) cream cheese, at room temperature

2 1/2 - 3 1/2 cups confectioners' sugar

in small saucepot combine blueberries, sugar and a splash of water. bring blueberries to a simmer and cook for about 5 minutes, mashing ocassionally with the back of a fork, until the mixture is very juicy and slightly syrupy. immediately transfer blueberry mixture to small strainer set over a bowl. press with with back of fork or potato masher to release all liquid possible (make sure to scrape the outside bottom of the strainer, too). let cool. (note: i had just about 3 tablespoons, which is exactly what i wanted so i just added it all in. if this gives you more than 3 tablespoons, use your judgement. or add a little more sugar, below, to accomodate.)

in bowl of electric mixer on medium speed, beat cream cheese and butter until fluffy and completely combined (make sure to scrape bottom of bowl with spatula to ensure that all the butter and cream cheese have been incorporated with each other). sift confectioners' sugar in, folding to combine, then beating after each cup until the mixture reaches a good spreading consistency. add blueberry syrup; beat on medium speed until completely incorporated. adjust sugar if necessary. chill 30 minutes before using to frost cupcakes.